What’s Cooking in St. Helena

by Marc Golick on June 2, 2012

The new manager of our St. Helena store, Marc, has extensive experience working in restaurant kitchens, and he’s bringing that background to our tasting bar. If you’ve been in the shop recently, you’ve likely seen one of his delicious experiments — sometimes it’s a dressing or marinade made with our olive oils, maybe even a dish of strawberries macerated in honey and our popular aged balsamic vinegar. These are quick, easy recipes that showcase not only our favorite products, but also the best seasonal ingredients.

Cut the bottom and top off of an orange. Slice down the sides following the contour of the orange removing all skin and pith. Holding the orange in one hand slice in between the membranes in a “V” shape over a bowl to remove the orange segment only. Repeat the process until all orange segments are removed then squeeze the remaining juice over the segments. Combine all of the other ingredients with the orange segments and let sit in the refrigerator for at least ten minutes before serving.

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That is my doc marten in the banner....the one that took that huge step in 1994. It is the boot that has walked through garbage....and on air...and the one that has continued to step...even when there was none. I'm thankful for the stability that my boots provide and I'm grateful for the spirit behind them..the spirit that keeps me moving forward and mindful not only of my step but of my entire journey. I hope you choose to put on your boots and come along...we've got lots of ground to cover. Pace (peace), Peggy